5 lb fresh leaf spinach, cleaned, stemmed and chopped
1 cup ¼" diced smoked bacon
1 tbsp butter
3 cups sliced fresh mushrooms
1 tbsp chipotle purée with adobo sauce
2 cups fresh diced onion
3 tbsp fresh minced garlic
1/3 cup fresh diced red bell pepper
1½ tbsp seasoning salt
8 oz processed cheese, cut into 2" cubes
6 oz cream cheese, cut into 2" cubes
2 cup frozen whole-kernel corn
¼ - ½ cup grated Monterey jack and Cheddar cheese combined
Preparation & Cooking Instructions
Braise spinach in stock pot until limp but still bright green.
Brown bacon in saucepan and drain, discarding drippings. Add butter to
bacon in pan. Add mushrooms, chipotle purée, onions, garlic, red bell
pepper and seasoning salt and sautéuntil onions and mushrooms are tender.
Stir in processed cheese and cream cheese cubes and cook until cheese has
melted, stirring continuously.
Place spinach in strainer and press to remove all water.
Place spinach in cheese mixture and stir well. Add corn and stir well.
Cook for an additional three minutes and stir continually.
Place in casserole and top with grated cheese.
Heat in oven until cheese is melted. Serves 8 to 10.
